Erin Rose of Grupo Takami, Bogotá

Erin Rose uses Colombian ingredients as well as her years of bar experience in one of the world’s pioneering cocktail cities,

San Francisco, as bar director over all bars/ restaurants in Bogotá’s Takami group. In the pandemic, bottled Vespers, Negronis and Martinis keep the gin game strong alongside house drinks like Life Aquatic, showcasing local feijoa fruit with gin, grapefruit, lemon and rosemary.

WHAT HAVE YOU BEEN DOING IN THE PANDEMIC?

We, like many, began a bottled cocktail delivery service to complement our food delivery that has since expanded into an online liquor, wine and beer store: Barra Takami. We hope to offer the best of both big imported brands and local beverage producers as well as our own products.

WHAT IS YOUR VISION LOOKING AHEAD?

We’re working to expand our ready-to-drink beverages (RTDs), and grow our selection of online tastings, cocktail classes and experiences. We see this as an opportunity to grow the culture of ‘buen beber’ or ‘good drinking’ in Bogotá by making and promoting drinks that use quality ingredients and processes, including an array of nonalcoholic options.